man, i love hawaiian rolls.
to my shame, one of the meals that i miss most of all from my omnivorous days was a picnic pack from the local supermarket deli: 8 pieces of fried chicken, 1 pound of either potato or macaroni salad, and a four-pack of king’s hawaiian rolls. a friend and i would grab this on the way to the laundromat and eat it sitting outside on the curb in the strong floridian sun, drinking cans of generic soda we had gotten from the supermarket machine at twenty-five cents each (!). hawaiian rolls are too sweet for many meal pairings, but they fit right in with the vinegary tang of the picnic salad and the greasy chicken.
i’m nostalgic, so i made an animal-friendly version. they aren’t perfect, but they are definitely more wholesome than king’s. i will most likely develop a more complicated version sometime in the future, but these are certainly a worthy sopper of barbeque sauce or baked beans as they are.
these are ready in about 2.5-3 hours, but will benefit from an overnight rest in the fridge before baking
3 – 3.5 c all-purpose flour
1.5 Ener-G eggs (3 tbl hot water mixed with 2.25 tsp Ener-G powder), or use another egg alternative
.75 c pineapple juice
.25 c oil
.33 c white sugar
1.5 tsp instant yeast
– mix 1.5 c of the flour and the rest of the ingredients together until flour is hydrated.
– mix in another 1.5 c flour until you have a shaggy dough ball, adding more flour as necessary.
– knead for 8 minutes, until the dough is elastic.
– let ferment in an oiled, covered bowl for 1.5 hours or so or until double in bulk.
– punch down and shape into 15 little balls and place them in a greased 9×11 casserole dish.
– let rise another hour until doubled, or cover with plastic wrap and retard in the fridge overnight.
– preheat oven to 350F and bake for 30 minutes or until their tops are golden.
– brush with melted buttery stuff or coconut oil and let cool completely.